Four Benefits of Using an In-Store Nutritional Kiosk

Besides legal compliance, nutritional kiosks offer marketing opportunities, customer service rewards, and more.

NRA hosting CFI Summit in October

September 13, 2011

The National Restaurant Association is partnering with the Center for Food Integrity (CFI) to host the 2011 CFI Food System Summit in Chicago Oct. 25-26.

Jamba Juice teams up with 'Diet Diva' Tara Gidus

September 12, 2011

Jamba Juice Company is partnering up with "Diet Diva" Tara Gidus, a registered dietician/nutritionist and nationally recognized expert in nutrition and…

Veggie burger heats up Cali

September 1, 2011

Luna Grill's new Organic Veggie Burger is so popular that the restaurant sold out of them three times in the first week of opening its Hillcrest location in…

Sugar isn't so sweet

by Betsy Craig — pres, menutrinfo.com

This morning as I was catching up on some of my favorite food blogs I found myself sucked in by a banner ad at the top of the page. The ad, from General Mills…

EVOS Health Kids Lunch Program expands

August 29, 2011

EVOS has announced that it will continue to expand its EVOS Healthy Kids Lunch Program at public and private schools in all of its markets this school year.

Togo's joins Share Our Strength campaign

August 28, 2011

Togo's Sandwiches has teamed up with Share Our Strength, a national non-profit organization focusing on ending childhood hunger. All 240 Togo's units in…

EVOS co-founder discusses being healthy before it was trendy

by Alicia Kelso — Editor, QSRWeb.com

Burger joint eyeing expansion through nontraditional units.

Moe's, Juvenile Diabetes Research Foundation form charitable partnership

August 17, 2011

Moe’s Southwest Grill has announced a major fundraising campaign through the restaurant chain’s national charitable partnership with the Juvenile Diabetes…

Gluten-free isn’t trendy

by Betsy Craig — pres, menutrinfo.com

At least once a week I get asked "How long do you think this Gluten-Free fad will be around?" It is an interesting question in that many wish it would just go…

Truitt Bros. Northwest Sustainability Tour highlights menu

by Valerie Killifer — Editor, FastCasual.com

The topic of sustainability has been an elusive one for restaurant operators, who have been inundated in recent years with foodservice buzzwords such as…

Kids LiveWell program will help parents and restaurants

by Betsy Craig — pres, menutrinfo.com

The National Restaurant Association (NRA) recently rolled out their Kids LiveWell program. The program is designed to be mutually beneficial to kids' health…

The battle between Breakfast and Snack: Part 2

by Suzy Badaracco — President, Culinary Tides Inc

Click here if you missed Part 1.

Healthy Beverage Innovation: PepsiCo leads the way

by Darrel Suderman — President, Food Technical Consulting

Healthy Beverage Innovation: PepsiCo Leads the way

McDonald's Happy Meals slim down

by Alicia Kelso — Editor, QSRWeb.com

Changes reduce calorie count by 20 percent.

The battle between breakfast and snack: Part 1

by Suzy Badaracco — President, Culinary Tides Inc

The yearly Trend Award ceremony was only a few weeks away, and while the nominations had been announced, the winners were not yet finalized. The categories…

Menu Labeling Tips: Part 2

by Betsy Craig — pres, menutrinfo.com

As the country begins to see calories on menus, I have some awesome ideas and tips to make your food and menu items a bit better in the numbers department.

Qdoba tests whole wheat tortillas, retails salsa

July 20, 2011

Qdoba Mexican Grill is testing whole wheat tortillas at all of the chain's greater Seattle and Portland, Ore.-area locations (excluding SEATAC). Available now…

NRA named as national strategic partner of USDA's MyPlate

July 20, 2011

The National Restaurant Association has become a national strategic partner with the U.S. Department of Agriculture's (USDA) Center for Nutrition Policy and…

Are you serving flexitarians?

by Melissa Abbott — Director, Culinary Insights, The Hartman Group, Inc

After a decade of intense meat worship, chefs are procuring, preparing and serving vegetables with the same love and attention they previously reserved for…